EN 1672-2:2005+A1:2009

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards
5 Hygiene requirements
  5.1 Hygiene risk assessment
      5.1.1 General
      5.1.2 Determination of the limits of the machine
      5.1.3 Hygiene risk estimation
      5.1.4 Hygiene risk evaluation
      5.1.5 Hygiene risk reduction
  5.2 Materials of construction
      5.2.1 General requirements
      5.2.2 Food area
  5.3 Design
      5.3.1 Food area
      5.3.2 Splash area
      5.3.3 Non food area
      5.3.4 Services
6 Verification of hygiene requirements and/or measures
7 Information for use
  7.1 General
  7.2 Instruction handbook
      7.2.1 General
      7.2.2 Information relating to installation
      7.2.3 Information relating to the machine itself
      7.2.4 Information relating to cleaning and
            disinfection
      7.2.5 Information relating to maintenance
  7.3 Marking
Annex A (informative) - Figures
Annex B (informative) - Examples of machinery which may
        be covered by this document
Annex C (informative) Summary of main hygiene aspects
        for food processing machinery
Annex ZA (informative) - Relationship between this European
         Standard and the Essential Requirements of EU
         Directive 98/37/EC
Annex ZB (informative) - Relationship between this European
         Standard and the Essential Requirements of EC
         Directive 2006/42/EC
Bibliography

This document specifies common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food. It identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.This document does not deal with the hygiene related risks to personnel arising from the use of the machine.This document applies to food processing machines. Examples of such groups of food processing machinery are given in the informative Annex B.NOTESeparate hygiene requirements are contained in other EU Directives (see Bibliography).In addition, the principles contained in this document can be applied to other machinery and equipment used to process food where similar risks apply.Examples of hygiene risks and acceptable solutions are given in the informative Annex A.This document is not applicable to machines manufactured before the date of publication of this document by CEN.